Chia Smoothie Parfaits

Delicious, protein-packed chia jars!
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This recipe was made by our friend Ashlae of Oh, Ladycakes — a Denver-based food blog that we're pretty much in love with. Check out her website for a ton of beautifully shot, thoughtfully-executed, healthy recipes.


Handful of baby spinach leaves (or kale, romaine, etc.)
1 pack frozen dragon fruit (see note below)
1/2 zucchini (frozen slices are best)
1 scoop vanilla protein powder
1/4 cup peanut butter, optional
1/4 cup Califia Farms Unsweetened Almondmilk Creamer
3/4 cup Califia Farms Unsweetened Almondmilk
Handful of ice cubes
Pinch of sea salt flakes
1 tablespoon unrefined coconut oil
, melted (but not hot)

You'll also need:
Vanilla bean chia pudding
Your favorite muesli (or granola)
Fresh fruit (banana, kiwi, berries, etc.)
Unsweetened coconut flakes
Dehydrated raspberry sprinkle

Notes: If you can't get your hands on frozen dragon fruit, you can substitute a pack of frozen acai or a cup of your favorite frozen berries (highly recommend the latter). Frozen strawberries and/or blueberries are always my first go-to, but they'll make the smoothie portion a touch sweeter. If you don't like the thought of adding creamer to a smoothie (it took me a while to come around to it), just replace the creamer with equal amounts of Unsweetened Almondmilk. But I promise the creamer really does make a difference.

Add all ingredients — except for the coconut oil — to the container of a high-powered blender in the order listed above (trust me, it makes a difference). Blend on high speed until smooth and creamy (about 1 minute) then slowly drizzle in the melted coconut oil. Blend for 10-15 seconds more then turn off the blender.

Spoon the vanilla bean chia pudding into two jars; divide the smoothie between them. Top with your favorite fresh fruit, coconut flakes, and dehydrated raspberry sprinkles (or Lily's rose + cacao nib sprinkles).

Yield: 2 servings